Chicken and Mushroom Risotto

Name: Chicken and Mushroom Risotto
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 300 Grams of Chicken breast; 700 ML of Water; 1 Piece of Chicken stock cube; 1 Piece of Brown onion; 2 Piece of Garlic cloves; 250 Grams of Chestnut mushrooms; 1 Tbsp of Olive oil; 50 Grams of Butter; 160 Grams of Arborio rice; 15 Grams of Fresh parsley; 60 Grams of Grana padano; 1 Piece of Lemon; 1 Tsp of Salt; 1 Tsp of Black pepper

Risotto, originally from Northern Italy, is made with arborio rice which is more starchy than most long grain varieties.

1,072 Reviews

Cals 843 · Prot 54 · Carbs 93 · Fat 24

Weekly classic

Family Friendly

45 min

Risotto, originally from Northern Italy, is made with arborio rice which is more starchy than most long grain varieties.

1,072 Reviews

Cals 843 · Prot 54 · Carbs 93 · Fat 24

Weekly classic

Family Friendly

Ingredients

Chicken breast

300 Grams

Water

700 ML

Chicken stock cube 4*5*9*15*

1 Piece

Brown onion

1 Piece

Garlic cloves

2 Piece

Chestnut mushrooms

250 Grams

Olive oil

1 Tbsp

Butter 4*

50 Grams

Arborio rice

160 Grams

Fresh parsley

15 Grams

Grana padano 4*5*

60 Grams

Lemon

1 Piece

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3510 / 843
Fats (g)	24.4
of which saturated (g)	19.9
Carbohydrates (g)	93
of which sugars (g)	7.7
Fibers (g)	5.8
Proteins (g)	54.3
Salt (g)	3.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Boil the measured water. Add the stock cube and boiled water to a jug and set aside. This is your chicken stock. Peel and finely dice the onion. Peel and mince the garlic. Roughly chop or tear the mushrooms. Chop the chicken into bite-sized pieces.

2 Start risotto

Heat a pot or pan over a medium heat with a drizzle of olive oil. Once hot, add the mushrooms and fry for 5-6 min or until browned. Once softened, add the onion and butter and cook for 3 min further. Add the garlic and Arborio rice and cook for 1 min further, stirring to coat the grains in the oil.

3 Simmer

Add 1/3 of the chicken stock and stir continuously until it has absorbed. Continue to add the stock, a little at a time for 20 min or until all the stock is absorbed and the rice is cooked 'al dente' – this is your risotto. Meanwhile, finely chop the parsley.

Tip! The amount of stock you will require, depends on the size of your pan and the heat over which you simmer the risotto. Make sure to adjust the amount accordingly.

4 Cook chicken

Meanwhile, heat a second pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken pieces and cook for 5-7 min until cooked through.

5 Finish risotto

Once the risotto is cooked, add the chicken, grated parmesan, half of the chopped parsley (reserve the rest for garnish!) and a squeeze of lemon juice. Season with salt and pepper.